Blog Archives

To assist customers entertaining over the holidays, retailers are advertising cheeses, cheese kits and cheese boards.

The latest issue of Wegmans Menu Magazine, also available online, gives suggestions for building a cheese tray using one soft ripened cheese, one hard cheese, one washed cheese and one blue cheese, along with pairings like almonds, sausage bites and wine.

Time-crunched customers can also order cheese trays from the retailer. The Holiday Cheese Quartet includes two new French cheeses — the Bourbon-washed Pie d’Angloys and the Cremeux de Bourgogne — from Wegmans’ cheese caves and an Organic Fourme d’Ambert and Organic Gouda.

Hy-Vee is promoting topped Brie kits in its weekly ad.

Haggen Northwest Fresh has packaged cheese boards that also include extras like nuts, spreads and fruit. The boards come in three themes: Brie Lover’s Dream, Cheddar Flavor Flight and Savory & Sweet.

To assist customers entertaining over the holidays, retailers are advertising cheeses, cheese kits and cheese boards.

The latest issue of Wegmans Menu Magazine, also available online, gives suggestions for building a cheese tray using one soft ripened cheese, one hard cheese, one washed cheese and one blue cheese, along with pairings like almonds, sausage bites and wine.

Time-crunched customers can also order cheese trays from the retailer. The Holiday Cheese Quartet includes two new French cheeses — the Bourbon-washed Pie d’Angloys and the Cremeux de Bourgogne — from Wegmans’ cheese caves and an Organic Fourme d’Ambert and Organic Gouda.

Hy-Vee is promoting topped Brie kits in its weekly ad.

Haggen Northwest Fresh has packaged cheese boards that also include extras like nuts, spreads and fruit. The boards come in three themes: Brie Lover’s Dream, Cheddar Flavor Flight and Savory & Sweet.

To assist customers entertaining over the holidays, retailers are advertising cheeses, cheese kits and cheese boards.

The latest issue of Wegmans Menu Magazine, also available online, gives suggestions for building a cheese tray using one soft ripened cheese, one hard cheese, one washed cheese and one blue cheese, along with pairings like almonds, sausage bites and wine.

Time-crunched customers can also order cheese trays from the retailer. The Holiday Cheese Quartet includes two new French cheeses — the Bourbon-washed Pie d’Angloys and the Cremeux de Bourgogne — from Wegmans’ cheese caves and an Organic Fourme d’Ambert and Organic Gouda.

Hy-Vee is promoting topped Brie kits in its weekly ad.

Haggen Northwest Fresh has packaged cheese boards that also include extras like nuts, spreads and fruit. The boards come in three themes: Brie Lover’s Dream, Cheddar Flavor Flight and Savory & Sweet.

To assist customers entertaining over the holidays, retailers are advertising cheeses, cheese kits and cheese boards.

The latest issue of Wegmans Menu Magazine, also available online, gives suggestions for building a cheese tray using one soft ripened cheese, one hard cheese, one washed cheese and one blue cheese, along with pairings like almonds, sausage bites and wine.

Time-crunched customers can also order cheese trays from the retailer. The Holiday Cheese Quartet includes two new French cheeses — the Bourbon-washed Pie d’Angloys and the Cremeux de Bourgogne — from Wegmans’ cheese caves and an Organic Fourme d’Ambert and Organic Gouda.

Hy-Vee is promoting topped Brie kits in its weekly ad.

Haggen Northwest Fresh has packaged cheese boards that also include extras like nuts, spreads and fruit. The boards come in three themes: Brie Lover’s Dream, Cheddar Flavor Flight and Savory & Sweet.

To assist customers entertaining over the holidays, retailers are advertising cheeses, cheese kits and cheese boards.

The latest issue of Wegmans Menu Magazine, also available online, gives suggestions for building a cheese tray using one soft ripened cheese, one hard cheese, one washed cheese and one blue cheese, along with pairings like almonds, sausage bites and wine.

Time-crunched customers can also order cheese trays from the retailer. The Holiday Cheese Quartet includes two new French cheeses — the Bourbon-washed Pie d’Angloys and the Cremeux de Bourgogne — from Wegmans’ cheese caves and an Organic Fourme d’Ambert and Organic Gouda.

Hy-Vee is promoting topped Brie kits in its weekly ad.

Haggen Northwest Fresh has packaged cheese boards that also include extras like nuts, spreads and fruit. The boards come in three themes: Brie Lover’s Dream, Cheddar Flavor Flight and Savory & Sweet.

To assist customers entertaining over the holidays, retailers are advertising cheeses, cheese kits and cheese boards.

The latest issue of Wegmans Menu Magazine, also available online, gives suggestions for building a cheese tray using one soft ripened cheese, one hard cheese, one washed cheese and one blue cheese, along with pairings like almonds, sausage bites and wine.

Time-crunched customers can also order cheese trays from the retailer. The Holiday Cheese Quartet includes two new French cheeses — the Bourbon-washed Pie d’Angloys and the Cremeux de Bourgogne — from Wegmans’ cheese caves and an Organic Fourme d’Ambert and Organic Gouda.

Hy-Vee is promoting topped Brie kits in its weekly ad.

Haggen Northwest Fresh has packaged cheese boards that also include extras like nuts, spreads and fruit. The boards come in three themes: Brie Lover’s Dream, Cheddar Flavor Flight and Savory & Sweet.

As a restaurant inspector, it never ceases to amaze me how cavalier some restaurants are with their food-handling practices. I’ve talked with so many owners who think foodborne illness can never happen to them despite the laundry list of critical violations they racked up on their last inspection.

Unfortunately, it takes an outbreak that results in personal injury to their customers and lawsuits that result in paying major damages, which can often lead to closing the location, before they are willing to make necessary, lasting changes.

Lately it seems that Salmonella has been slipping past ignorant food handlers and right to consumers’ mouths. Many food handlers don’t understand that they probably have Salmonella in their kitchens every day, and if proper food safety procedures are not followed, Salmonella will end up on customers’ plates.

Firefly and Iguana Joe’s are the most recent victims of a Salmonella outbreak. Firefly’s outbreak resulted in at least 294 confirmed illnesses with a possible source being chorizo. Iguana Joe’s currently has a dozen people sick with seven being children.

The source of the Iguana Joe’s outbreak is still unknown, but looking at the restaurant’s last few inspections, the source is probably the lack of basic food safety understanding by its cooks, managers, and owner. When the health department started its investigation, it found 27 violations in 1 inspection. Inspectors went back the next day and found another 29 demerits. Two days later, they returned and recorded 24 demerits and discarded 45 pounds of food. Clearly, Iguana Joe’s doesn’t understand what food safety is, but the restaurant still remained open until the health department returned the next day and identified another 27 violations. Finally, the restaurant was closed. Given the complete lack of respect for the food they are handling there, I’m surprised it has taken this long for an outbreak to happen at Iguana Joe’s. The restaurant eventually received a perfect score, prompting the health department to reopen Iguana Joe’s with no plans for a follow-up.

My favorite case study of a restaurant’s complete disregard for the food it handles is Chili’s from 2003. This Salmonella outbreak resulted in 300 people sickened, including many of Chili’s employees across multiple locations in the area. Not only were the locations closed for periods of time, but the health department also sent an invoice to Chili’s for $ 32,000 to reimburse them for the time and resources they used during the investigation.

Restaurant food handlers and management need to respect the pathogens that they accept into their kitchens every day. These people are the last line of defense against foodborne illness between the pathogens and their customers. Failing to recognize the consequences results in sick people and restaurant closures, sometimes for good.

Food safety plans should be followed and verified daily to ensure staff are on track. To not have a food safety plan is reckless and irresponsible. Restaurants can look to HACCP principles to develop a plan. All staff should be familiar with the plans, with regular training and internal audits to prove the plan is being followed.